Preheat your oven to 350°F (177°C) and position the rack in the center.

Pulse graham crackers into fine crumbs. Combine with sugar and melted butter until the mixture resembles damp sand.

Press the mixture into a 9-inch or 10-inch springform pan, creating a tight, even base.

Pre-bake for 10 minutes, then cool.

Beat cream cheese and sugar until smooth and creamy.

Add cinnamon, lemon juice, vanilla extract, and sour cream, mixing well.

Beat in eggs one at a time, mixing until just combined.

Pour batter onto the cooled crust and smooth into an even layer.

Place the cheesecake pan in a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the cheesecake pan.

Bake for 60-70 minutes, shielding with foil if browning too quickly.

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.

Chill in the refrigerator for at least 4 hours or overnight.

Toast pecans at 300°F (150°C) for 10 minutes. Let cool.

Combine corn syrup, salt, heavy cream, brown sugar, and butter in a saucepan over medium heat. Cook, stirring, until butter melts.

Bring mixture to a boil, remove from heat, and stir in toasted pecans.

Let the topping cool completely.

Remove the chilled cheesecake from the springform pan.

Spoon pecan topping over cheesecake. Garnish with whipped cream, if desired.

Serve with a heated knife. Store leftovers covered in the refrigerator for up to 5 days.